Chicken Pot Pie

This is the chicken pot pie recipe I’ve been searching for all of my life. Flashback to my childhood. Hot, humid summer days. We practically lived in the pool and when we came home for dinner my mom would have hot savory chicken pot pie fresh out of the oven. It was just the frozen kind from Costco, but it was our favorite. I’m talking eat the whole pan and lick it clean kind of favorite. Fast-forward a few years and Costco doesn’t carry it anymore. Whichever brand made it had gone out of business. All of us kids were up in arms – we begged my mom to make it over and over again, but they just didn’t carry it anymore.

Years later I’m in my 20’s and me and my siblings still talk about how delicious that pot pie was; nothing could compare. Then one day, a summer miracle happened! The stars aligned and heaven smiled down upon us. My mother, in all her wisdom, found and altered a recipe to make it taste just like the glorious pot pie of our childhood. Can I talk it up enough? I don’t know if it’s all the memories that go with the taste or if it’s really just that good! (Although, I do know that I associate good memories more often with taste than smell). Here it is:


Chicken Pot Pie

  • 1 c. onions, chopped
  • 1 c. carrots, sliced
  • 1 c. frozen peas
  • 1/2 c. butter
  • 1/2 c. flour
  • 2 c. chicken broth
  • 1 c. half & half cream
  • 4 c. chicken, cooked and diced
  • 2 Tbs. chicken base
  • Pie Crust

Preheat oven to 350 F. Saute first 3 ingredients in butter for 10 minutes or until nearly cooked. Add flour to vegetables. Stir in broth and cream, stirring until it boils and is slightly thickened. Remove from heat and add chicken and base.

In a 9×11 baking dish shape the bottom pie crust to fit and then cook for about 6-8 minutes. Pour filling on top of cooked crust and cover with more crust on top. Bake for 20 minutes or until pie is heated through and top crust is done.


Chicken Roll-Ups

This recipe is a family favorite. I think I asked my mom to make these with a side of mashed potatoes and gravy for every one of my birthdays growing up. Now I make them for Joe and he loves them too. The secret is the dough recipe – my mom is famous for her rolls back home and she uses the same recipe for making chicken roll ups and kolaches. Yum! I’ve heard that you can make these a lot quicker by substituting the dough for canned crescent rolls, however, I’ve never been able to bring myself to try it. Why change a good thing, right?



Chicken Roll-Ups

Dough or “Mom’s Rolls:”

  • 1 pkg yeast or 2-1/4 tsp.
  • 1 Tbs. sugar
  • 1 c. milk
  • 1/2 c. butter
  • 1/2 c. sugar
  • 2 eggs
  • 4-1/2 c. flour (I typically use about 3 c. of white flour and 1-1/2 c. of wheat flour)
  • 1 tsp. salt

Combine yeast, 1/4 c. of warm water, and 1 Tbs. sugar in a small bowl and let sit for 5-10 minutes or until bubbly. In a microwave safe bowl or big glass measuring cup combine milk and butter and microwave until butter is mostly melted and milk is warm. After removing milk and butter combo from the microwave add 1/2 c. sugar and eggs. In a large bowl combine flour and salt and then add the milk combo to the flour and mix it in. If the yeast is done sitting mix that in as well, but make sure the milk mixture isn’t too hot. Now make sure the dough is all mixed and that you have it at the right consistency by adding pinches of flour when needed. Grease another bowl, we use Crisco, and place dough in the bowl. Cover and let sit for 30-45 minutes or until double in size.

While the dough is rising you will want to make the filling.


  • 1 (8 oz.) package of cream cheese, softened
  • 2-3 green onion stalks, chopped
  • 2 c. chicken, cooked and chopped (I like to season the chicken before it’s cooked with Lawry’s Seasoned Salt for extra flavor)
  • Dash of salt

Combine all ingredients and mix well. Preheat oven to 375 F.  Once dough is done rising use flour and a rolling pin to roll out small sections of dough. Flattened, they should be about the size of your open hand, depending on how big you want them. Place a spoonful of filling in each and fold up the edges to seal them. Place each roll-up on a greased cookie sheet and cover. Let rise for another 30-45 minutes or until doubled in size (To be honest, I almost always skip this step and they still turn out great). Bake for 10-15 minutes or until dough is golden on top and cooked through. Once removed from the oven spread a little bit of butter on top of each roll. Serve with mashed potatoes, gravy, and mixed veggies. Enjoy!